| 大蒜辣素的微波辅助提取 |
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| 引用本文： | 程宇,马海乐,何荣海.大蒜辣素的微波辅助提取[J].食品科技,2006,31(7):146-148. |
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| 作者姓名： | 程宇 马海乐 何荣海 |
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| 作者单位： | 1. 江苏大学生物与环境工程学院,镇江,212013
2. 江苏大学生物与环境工程学院,镇江,212013;江苏省农产品生物加工与分离工程技术研究中心,镇江,212000 |
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| 摘 要： | 研究了应用微波辅助提取技术从经过破碎酶解的新鲜大蒜中提取大蒜辣素(allicin)的效果,以水为溶剂,采用分光光度法对提取液中大蒜辣素含量进行检测。考察了微波强度、微波作用时间、液料比3个单因素对提取率的影响,用正交试验设计对提取条件进行了优化,得到的优化条件:微波强度1、微波作用时间5min、液料比40∶1。在此优化的条件下,提取率为1000.5mg/100g新鲜大蒜。同时与溶剂提取方法和超声辅助提取方法进行了比较,结果表明微波辅助提取法提取率比溶剂提取法(324.9mg/100g新鲜大蒜)和超声辅助提取法(316.4mg/100g新鲜大蒜)的提取率高。
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| 关 键 词： | 大蒜辣素 微波辅助提取 分光光度法 |
| 文章编号： | 1005-9989(2006)07-0146-03 |
| 修稿时间： | 2005年12月15 |
Microwave-assisted extraction method for the isolation of allicin from garlic |
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| CHENG Yu,MA Hai-le,HE Rong-hai.Microwave-assisted extraction method for the isolation of allicin from garlic[J].Food Science and Technology,2006,31(7):146-148. |
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| Authors: | CHENG Yu MA Hai-le HE Rong-hai |
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| Abstract: | Microwave-assisted extraction method was used to extract allicin from crushed fresh garlic with the solvent of water.A spectrophotometric method was used for quantitative determination of allicin.The effects of operation time and ratio of liquid to solid on extraction ratio was investigated.Orthogonal experiment design method was used to optimize extraction conditions.The optimized operation conditions were microwave intensity 1.5min and 40:1.The extraction ratio under this conditions was 1000.5mg/100g fresh garlic.Microwave-assisted extraction was compared with solvent extraction and ultrasound-assisted extraction.The extraction ratio of solvent extraction and ultrasound-assisted extraction was 316.4mg/100g fresh garlic and 324.9mg/100g fresh garlic respectively.It indicate that microwave-assisted extraction method is the better method for the isolation of allicin. |
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| Keywords: | allicin microwave-assisted spectrophotometry |
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